Tartine con Melanzane a Funghetto e Mozzarella / Aubergines in a Tomato Sauce and Mozzarella Tartlets
Technically speaking the Melanzane a Funghetto, diced or cubed aubergines should be deep fried (previously left sprinkled with some salt to get rid off the extra moisture before frying) and then stirred into the fresh tomato sauce. I decided however, to chop and toss the aubergines in olive oil and grill them instead, making the process slightly easier for me, especially now when it’s so hot out there. I’d say too hot for deep frying.
When in season I’d suggest to use fresh tomatoes, they peel easily and the difference in flavour is very rewarding. Try baking the tartlets with smoked mozzarella of fresh provoke cheese, the smokiness does make a big difference.
For four tartlets:
You will need four small tart spring form tins or ramekins, 8-10 cm in diameter
Ingredients:
- 320 g ready-rolled puff pastry sheet, rectangular
For the sauce aubergine and tomato sauce:
- 1 kg of ripe San Marzano tomatoes or two tins of peeled tomatoes ’pelati’ (about 800 g)
- 500 g of narrow long aubergines, washed, trimmed and diced or cubed
- 3 garlic cloves, peeled
- a half of a small chilli pepper, beware that different chillies have different strengths of heat, so be careful how much you add, you may want to use just a top of the chilli if it’s very strong
- dry oregano, about half a quarter of a teaspoon
- a bunch of fresh basil leaves
- olive oil
- salt to taste
To finish:
- one large mozzarella di buffalo (200-250g), smoked mozzarella or fresh provoke cheese
- some basil leaves
- olive oil for drizzling
To make the sauce:
If using fresh tomatoes, cut a small cross on each tip of the tomato, not too deep – you just have to cut the skin, and plunge them into boiling water.
Take the tomatoes out using a slotted spoon and place in a colander and keep them under running cold water for a minute or so. Leave to cool slightly.
Once you can handle the tomatoes, peel them from their skin and roughly chop.
If you are using tinned tomatoes, transfer the contents of the tins into a bowl and squeeze the tomatoes in your hands, turning them into a rough thick sauce (instead of having just separated tomatoes in a runny sauce).
In a wide large pan heat up on a medium heat 3-4 tablespoons of olive oil. Add the garlic cloves and a small piece of the chilli pepper.
Once the garlic start gaining some colour add the chopped tomatoes (or tinned tomatoes) into the pan. Give everything a stir, season with some salt and the oregano. You may also want to add a pinch of sugar at this stage. Once the sauce starts to bubble, reduce the heat and cook slowly without the lid, for about 30 minutes.
In the meantime preset the oven to 200 C, static.
Toss the diced aubergine with some olive oil, about 2-3 tablespoons, and lay the aubergine pieces Bake on the upper shelve for about 20 minutes, or until the aubergines are cooked through and the edges crisp up a little. Toss the aubergine pieces half way through baking.
Take the baked aubergine out and transfer to the simmering tomato sauce. Stir well and add more salt and check again for the seasoning after a few minutes.
Cook the sauce until it turns quite thick in consistency (but not dry).
Towards the end of the cooking of the sauce, about 5 minutes, tear most of the basil leaves and add them to the sauce. Leave a few leaves to finish off the tartlets.
Lower the temperature of the oven to 180 C, static.
Roll out the puff pastry on a work surface keeping the parchment paper intact.
Use a knife or a pastry cutter to cut 6 squares all of roughly equal dimension (cutting through the parchment paper as well). You don’t have to be overly precise, you can always trim off the edges and press them where needed to cover the ramekins with the pastry.
Take each piece of the pastry (along with the paper left underneath it) and lay each little tin or ramekin with it, pressing the pastry to the edges.
Prick the base of pastry with the fork and bake on the middle height for about 15 minutes, or until lightly golden.
Take the tray out of the oven.
If the pastry has risen too much press it gently back using the back of a spoon.
Put the temperature of the oven back to 200 C, static.
Fill the cavities of the pastry shells with the sauce (if I have any sauce left I like to serve it on the side of each tartlet). Lay one or two basil leaves on the tops and cover each tartlet with drained and thickly sliced cheese of your choice.
Drizzle lightly with olive oil and place the tartlets on a large baking tray.
Bake on the middle shelve for 25-30 minutes, until the pastry turns crisp and dark golden in colour.
They are best eaten straight from the oven or at least still slightly warm.
